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All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → No. 293_20 Clicquot → Consolidated recipe

Consolidated recipe №293 "Chocolate set"

No. 293_20 Clicquot
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 832.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 323.21 320.30 269.01 266.59 
Total8.5 91.5 1010.06 924.04 840.67 769.08 
Losses 1.0%9.24 7.69 
Output8.5 91.5 1000.00 914.80 761.39 
Losses before baking/boiling, shrinkage 0.5001%91.5 5.05 4.62 4.20 3.85 
Baking/boiling -0.0%-0.043-0.036
Losses after baking/boiling, shrinkage 0.5001%91.5 5.05 4.62 4.20 3.85 
List of recipes
Candy body No. 293 Retz. No. 20 candy"Clicquot"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 571.67 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Middle layer85.0 404.04 343.43 230.98 196.33 
Total12.1 87.9 1009.66 887.89 577.19 507.57 
Losses 1.0%8.89 5.08 
Output12.1 87.9 1000.00 879.00 571.67 502.49 
Losses before baking/boiling, shrinkage 0.50042%87.9 5.05 4.44 2.89 2.54 
Baking/boiling -0.04%-0.45 -0.26 
Losses after baking/boiling, shrinkage 0.50042%87.9 5.05 4.44 2.89 2.54 
Layers top and bottom in candy No. 293 (rev. 20)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 346.21 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Vanilla essence—  1.18 —   0.41 —   
Total10.1 89.9 1005.09 903.52 347.97 312.81 
Losses 0.5%4.52 1.56 
Output10.1 89.9 1000.00 899.00 346.21 311.24 
Losses before baking/boiling, shrinkage 0.25008%89.9 2.51 2.26 0.87 0.78 
Baking/boiling 0.01%0.0630.022
Losses after baking/boiling, shrinkage 0.25008%89.9 2.51 2.26 0.87 0.78 
Creamy brulee lipstick in candy No. 293 (revision No. 8,14,20)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 347.57 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 380.54 281.60 132.26 97.87 
3Starch syrup78.0 76.11 59.37 26.45 20.63 
Total11.3 88.7 1027.47 910.93 357.11 316.61 
Losses 1.2%10.93 3.80 
Output10.0 90.0 1000.00 900.00 347.57 312.81 
Losses before baking/boiling, shrinkage 0.59989%88.7 6.16 5.46 2.14 1.90 
Baking/boiling 1.49%15.23 5.30 
Losses after baking/boiling, shrinkage 0.59989%90.0 6.07 5.46 2.11 1.90 
Middle layer in candy No. 293 (revision No. 20)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 230.98 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85597.11 596.21 137.92 137.71 
3Strawberry cooking69.0 274.09 189.12 63.31 43.68 
4Citric acid (E330)91.2 2.03 1.85 0.47 0.43 
5Essence strawberry—  0.87 —   0.20 —   
Total45.5 54.5 1570.90 856.87 362.84 197.92 
Losses 0.8%6.87 1.59 
Output15.0 85.0 1000.00 850.00 230.98 196.33 
Losses before baking/boiling, shrinkage 0.40075%54.5 6.30 3.43 1.45 0.79 
Baking/boiling 35.83%560.56 129.48 
Losses after baking/boiling, shrinkage 0.40075%85.0 4.04 3.43 0.93 0.79 
Consolidated recipe, k=1.012203
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 832.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85336.32 335.81 340.42 339.91 
2Chocolate glaze [Skurikhin]99.1 269.01 266.59 272.29 269.84 
3Apricot puree10.0 160.94 16.09 162.91 16.29 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 132.26 97.87 133.88 99.07 
5Strawberry cooking69.0 63.31 43.68 64.08 44.22 
6Sign up78.0 26.45 20.63 26.78 20.89 
7Citric acid (E330)91.2 0.47 0.43 0.47 0.43 
8Vanilla essence—  0.41 —   0.41 —   
9Essence strawberry—  0.20 —   0.20 —   
Total989.37 781.11 1001.44 790.64 
Total phase loss 2.5%19.72 
Other losses 1.2%9.53 
General losses 3.7%29.25 
Output91.5 832.30 761.39 832.30 761.39 
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